Transform ordinary chicken into something extraordinary with these creamy White Chicken Enchiladas. This dish features tender shredded chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce that’s absolutely irresistible.

Why This Recipe Works

The combination of succulent chicken, melted cheese, and homemade white sauce creates enchiladas that are distinctly different from their red sauce counterparts. The creamy sauce complements the chicken perfectly, while green chiles add just the right amount of flavor and mild heat.

Essential Ingredients

For the Filling:

• 3 cups cooked chicken, shredded
• 2 cups Monterey Jack cheese, shredded
• 1 small onion, finely diced
• 4 oz can diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8-10 soft flour tortillas (8-inch)

For the White Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1 can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and white pepper to taste

For Topping:

• 1 cup Monterey Jack cheese, shredded
• Fresh cilantro, chopped
• Diced tomatoes
• Sliced green onions
• Sliced black olives (optional)

Required Equipment

• 9×13 inch baking dish
• Large saucepan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Aluminum foil
• Cheese grater

Step-by-Step Instructions

Preparing the Filling

1. Mix filling ingredients:

• Combine shredded chicken
• Add cheese and onions
• Mix in green chiles
• Season with spices
• Stir until well combined

Making the White Sauce

1. Create the roux:

• Melt butter in saucepan
• Add flour and cook
• Whisk for 1-2 minutes

1. Build the sauce:

• Gradually add broth
• Whisk until smooth
• Add cream cheese
• Stir in sour cream
• Add heavy cream
• Mix in green chiles
• Season with spices

Assembly

1. Prepare for baking:

• Preheat oven to 350°F
• Grease baking dish
• Spread thin layer of sauce

1. Fill tortillas:

• Warm tortillas slightly
• Add chicken mixture
• Roll tightly
• Place seam-side down

1. Complete assembly:

• Pour remaining sauce
• Top with cheese
• Cover with foil

Baking

1. Bake the enchiladas:

• Cover with foil
• Bake 25 minutes
• Remove foil
• Bake 10-15 minutes more
• Let rest 10 minutes

Pro Tips for Success

1. Tortilla Tips:

• Warm before rolling
• Don’t overfill
• Roll tightly
• Place seam down

1. Sauce Success:

• Cook flour taste out
• Add liquid gradually
• Keep whisking
• Watch temperature

1. Assembly Advice:

• Don’t overcrowd pan
• Cover completely with sauce
• Save some cheese for top
• Let rest before serving

Make-Ahead and Storage Options

Make-Ahead Tips:

• Prepare filling day before
• Make sauce separately
• Assemble just before baking
• Add extra sauce if made ahead

Storage Guidelines:

• Refrigerate up to 3 days
• Freeze up to 3 months
• Thaw before reheating
• Add cream when reheating

Variations and Adaptations

Protein Options:

• Rotisserie chicken
• Turkey
• Shrimp
• Mixed vegetables

Cheese Choices:

• Pepper Jack
• White cheddar
• Mexican blend
• Queso fresco

Heat Levels:

• Mild: Use less chiles
• Medium: As written
• Spicy: Add jalapeños
• Extra hot: Add serranos

Serving Suggestions

Side Dishes:

• Mexican rice
• Black beans
• Fresh salad
• Corn salad

Toppings:

• Pico de gallo
• Guacamole
• Mexican crema
• Extra cilantro

Troubleshooting Tips

Sauce Issues:

• Too thick: Add warm broth
• Too thin: Simmer longer
• Curdling: Lower heat
• Lumpy: Whisk more

Common Problems:

• Tortillas cracking
• Filling falling out
• Sauce separating
• Uneven cooking

These White Chicken Enchiladas offer a delicious twist on traditional enchiladas, creating a creamy, comforting meal that’s perfect for family dinners or entertaining. The combination of tender chicken, creamy sauce, and melted cheese makes this dish a guaranteed crowd-pleaser.